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These prosciutto and cheese rolls are easy to make, yet they are small little flavour bombs that have people’s mouths in ecstasy. You can see their eyes go wide as the combined warm Mediterranean flavours of prosciutto, goat’s cheese, lemon and olive oil h

“Agrodolce” means literally “sour and sweet” in Italian. In Italian cooking, the term refers to a sauce, usually based on vinegar and sugar, with wine added, and often onions. It can be very chunky and so full of ingredients it almost appears to be a relish; or it can be a thin sauce. In fact,…

Cappuccino is an Italian milky coffee drink, made from espresso coffee and hot milk, topped with a generous amount of foamed milk with very fine bubbles in it. It often has a small amount of sugar added to it by the drinker. The classic proportions are usually 25 ml (.8 oz) espresso to 125 ml…

Panettone is a sweetened Italian yeast bread with dried fruit in it. It is a traditional bread in Italy for Christmas and Easter, often being given as a gift. The bread is made tall, round, and dome-shaped at the top. Besides the bread dough, it contains raisins, nuts, and candied fruits. Sometimes food writers say…

ÙE® is an alcoholic beverage similar to a Grappa, served as a digestif. It is, however, classed more as an aquavit than a Grappa, because it is made from whole unpressed grapes, while Grappa is made from grape skins, stems and seeds. ÙE is made by the Nonino company in Besenello in Vallagarina Valley, Trentino,…

Pearà is a thick bread sauce made in the Veneto region of Italy, usually served with boiled meats such as bollito misto. It is made from bread crumbs, beef marrow, butter or olive oil, ground pepper and broth, simmered slowly for 2 to 3 hours/ You start with equal amounts of butter and bone marrow…

To make Italian Sodas, you need plain fizzy water, though some people use Soda Water (aka Club Soda, the kind with bicarbonate of soda in it) and either don’t notice any appreciable taste impact, or like it. For the flavouring, you can buy the syrups at coffee shops, specialty food stores or Italian delis. Well-known…

This a sophisticated bean salad with the warm Mediterranean flavours of lemon, olive oil, rosemary, balsamic vinegar and delicate Parmesan cheese shavings. It may cause even the most curmudgeonly bean-salad haters to change their minds on bean salads.

This is a version of Saltimbocca that is largely authentic, with some of the futzing reduced to make it possible to contemplate making this on a weeknight. If you want to be more authentic, you can use prosciutto instead of ham and 5 to 6 fresh sage leaves

Averna Bitters are a dark, bitter, fruity flavoured liqueur. There are apparently around 60 herbs used in making Averna Bitters. Some of the tastes identified in are vanilla, sugar, liquorice, cinnamon, and cola. The alcohol content of Averna Bitters is 32%. It is made by the same company that makes Sambuca and Underberg Bitters. Cooking…

Amaro Braulio is a bitters made in Bormio, Valtellina, Italy. The recipe is secret; but it probably includes juniper, gentian root, wormwood, and yarrow. The herbs used are harvested from Monte Braulino in the Italian Alps. Every person who has harvested the herbs since 1931 has had to sign a non-disclosure. After harvest, the ingredients…

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‘Nothing rekindles my spirits, gives comfort to my heart and mind, more than a visit to Mississippi… and to be regaled as I often have been, with a platter of fried chicken, field peas, collard greens, fresh corn on the cob, sliced tomatoes with French dressing… and to top it all off with a wedge of freshly baked pecan pie.’ — Craig Claiborne (American food writer. 4 September 1920 – 22 January 2000)